MARKET CLASSES AND GRADES OF DRESSED BEEF. 25 
amount of kidney and crotch fat of average quality, and this usually 
has a yellowish tint. This grade is on the market throughout the 
year, especially in the cities and outlying sections within easy reach 
of the large packing centers. Carcass weights range between 350 
and 550 pounds. 
No. If, or Common, heifer beef. — No. 4, or Common, heifer beef is 
the lowest grade of this class in which the whole carcass is sold to 
the retail trade. The grade is composed mostly of carcasses from 
immature or underfed " long " yearling females. The conforma- 
tion is decidedly irregular and angular. The hip and shoulder 
joints are very prominent. The curve in the back is very pro- 
nounced. Rounds, shanks, and neck are long and thinly fleshed. 
The flesh throughout lacks depth and attractiveness, on account of 
the absence of fat or finish, but very often is surprisingly tender, 
especially in carcasses from young animals. There is practically 
no fat on the exterior surface, and very little on the breast and in 
the crotch, and over the kidneys. 
The " eye " of the loin and rib lacks the breadth ordinarily sought 
by the average trade, and may have the pinkish tint of " split veal," 
or it may have a dark-red color and a watery appearance. The 
number of heifer carcasses of this grade is negligible as compared 
with the total number of carcasses on the market. Carcass weights 
range from 300 to 450 pounds. 
No. 5, or Cutter, heifer beef. — Heifer beef of the Cutter grade is 
quite similar to that belonging to the corresponding grade in the 
steer class. It comes from animals so thin and emaciated that, as a 
rule, only the loins and ribs can be sold in retail cuts. Such beef is 
decidedly deficient in conformation, quality, and finish. It is not 
produced with commercial intent, but is an accident of the beef -cattle 
industry, being the result of drought, neglect, or some other un- 
toward condition. As is true of steer beef of the corresponding 
grade, Cutter heifer beef is used mostly for sausage or canning. 
Under normal conditions the supply is negligible. 
No. 6, or C anner, heifer beef. — This is the lowest grade of heifer 
beef recognized by the trade. It includes virtually all heifer car- 
casses so thin and lacking in flesh and fat that even the loins and 
ribs can not be dispensed in retail cuts. As the name implies, most 
beef of this grade is canned, although some is used in sausage, 
GRADES OF COW BEEF. 
There are six grades of cow beef : No. 1 or Choice, No. 2 or Good, 
No. 3 or Medium, No. 4 or Common, No. 5 or Cutter, and No. 6 or 
Canner. There are no Prime cow carcasses. 
No. 1, or Choice, cow beef. — No. 1, or Choice, cow beef is rare. It 
generally comes from an animal of an improved beef type that has 
not had more than one calf. It compares favorably with Choice 
heifer beef in quality, but in conformation it is usually more an- 
gular. The hips are more prominent, and the exterior and interior 
fats may be more excessive and wasty. It has excellent depth of 
flesh, and possesses good finish and quality. The " eye " of the rib 
and loin is smaller, but otherwise is similar to that of the same grade 
